Lentil Shepherd’s Pie [1]

1 tablespoon oil

1 large or 2 small carrots, diced

1 onion, chopped small

2 cloves garlic, crushed

200 g washed red lentils

20 fl oz vegetable stock

1 large tablespoon marmite, mixed with a little hot water.

400 g tin chopped tomatoes

150 g frozen peas

Splash of tabasco sauce

Salt and freshly ground black pepper

4 medium - large potatoes, peeled and chopped

50 g grated cheddar cheese

A few cherry tomatoes, halved.

1

1. Heat the oil in a large pan then soften the onion, garlic and carrot for 5-10 minutes until soft.
2

2. Add the stock and marmite, then stir in the lentils. Simmer for 10-15 minutes.
3

3. Add the tomatoes, peas and tabasco to taste, cook for a further 5 minutes or until cooked through. Season to taste.
4

4. Meanwhile, boil, drain and mash the potatoes, with a little milk, until soft. Spread over the lentil mixture in a heatproof dish.
5

5. Dot with the tomatoes and sprinkle with the cheese. Place under a hot grill for a few minutes until the cheese is bubbling and golden.

Cooks Note

Serves: 4